1. 1tablespoon vegetable oil
  2. 1lb macaroni
  3. 8tablespoons butter
  4. 1tablespoon butter
  5. 1⁄2cup muenster cheese,
  6. 1⁄2cup mild cheddar cheese,
  7. 1⁄2cup sharp cheddar cheese,
  8. 1⁄2cup monterey jack cheese,
  9. 2cups half-and-half
  10. 8ounces Velveeta cheese, cubed
  11. 2eggs, lightly beaten
  12. 1⁄4teaspoon seasoning salt
  13. 1⁄8teaspoon fresh ground pepper

  1. Preheat oven to 350.
  2. Lightly butter a deep 2 1/2 quart baking dish.
  3. Fill a large pot with water and bring to a rapid boil.
  4. Add macaroni and the 1 TB oil.
  5. Cook for 7 minutes, or until somewhat tender.
  6. Drain well, and return to the pot.
  7. Meanwhile, in a small saucepan, melt 8 TB of the butter.
  8. Stir into macaroni.
  9. In a large bowl, combine all of the shredded cheeses.
  10. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
  11. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
  12. Dot with remaining 1 TB of the butter.
  13. Bake for 30-35 minutes or until the edges are golden brown and bubbly.
  14. Serve hot.

Serves 8.